Giant Stuffed Shells

There are some things that I always have in my refrigerator and pantry, which is where I got the inspiration for this recipe.  This is an easy yet deliciously satisfying dinner.

Total Time:  50 minutes
Makes:  4-6 servings

Ingredients

  • 24 giant pasta shells
  • 1 jar of your favorite prepared pasta sauce
  • 1 package frozen chopped spinach, defrosted and drained of excess liquid
  • 1 cup low-fat cottage cheese, blended until smooth
  • 1/2 block firm tofu, crumbled
  • 1 can tuna, drained
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • salt & fresh ground black pepper to taste
  • 1/2 cup parmesan cheese, plus more for sprinkling
  • 1/2 cup shredded cheese

Directions

Pre-heat the oven to 325 degrees. Cook the pasta shells according to package directions, but pull 2-3 minutes early (you especially don’t want to overcook the pasta since it will be baked).   Drain and set aside. 

In a bowl, combine the spinach, cottage cheese, tofu, and tuna and mix thoroughly. Stir in the Italian seasoning and Parmesan cheese. Then, add salt & pepper to taste (or use red pepper flakes).   Coat the bottom of a  9”x13” rimmed baking dish with a thin layer of sauce.  Stuff each shell with a golf ball size portion of the mixture and lay shells in a single layer in the baking dish. Drizzle with the remaining pasta sauce.  Sprinkle with the shredded cheese and some additional Parmesan cheese, then bake for 15-20 minutes (until heated through and the cheese is melted).

Recipe created by Michi Harris